Ingredients
4 pounds mussels
6 medium shallots chopped
6 tablespoons butter
1 pinch of curry
2 tablespoons Parsley chopped
1 cup heavy cream
2 cups white wine
Directions
Scrub the mussels under running water. Clean the beards and pull of or cut off with a knife.
Sweat the shallots and curry in the butter, add white wine, stir and slowly add the cream. Bring to a slow boil and add the mussels. Cover and simmer for 5-8 minutes or until the mussels are open. Shake the pot to make sure all the mussels are steamed.
Discard the unopened mussels. Pour into a bowl and sprinkle with parsley.
